Make Ahead

Spicy Venison Chili

January 26, 2012
0 Ratings
  • Prep time 30 minutes
  • Cook time 5 hours
  • Serves 8 -10
Author Notes

My husband and I are hunters and venison is our favorite red meat. We use a blend of ground venison and venison stew meat for textural variety. Note: Being that we are from Texas, our chili has no beans! —Danielle Prewett

What You'll Need
  • 2 tablespoons Olive Oil
  • 1 Yellow Onion, Diced
  • 3 Large Cloves of Garlic, minced
  • 5 Jalapeno Peppers, 3 roughly chopped, 2 minced
  • 2 pounds Venison (or beef substitute)
  • 2 14 oz. cans of fire roasted tomatoes
  • 1 can of Tomato sauce
  • 1 cup Venison Stock (or beef substitute)
  • 1 tablespoon Red Chili Powder
  • 2 tablespoons Ancho Chli Powder
  • 3 tablespoons Oregano
  • 1 tablespoon Sea Salt (or to taste)
  • 1 teaspoon Cayenne Pepper
  • 2 teaspoons Red Pepper Flakes
  • 2 teaspoons Cumin
  • 1 bunch Cilantro, for garnish
  1. Prepare the meat: If using venison, be sure to get all the silver skin off the meat. Slice into thick 2" chunks.
  2. In a dutch oven, warm olive oil at med. high heat. Add onions and cook until it begins to 'sweat".
  3. Add garlic and peppers and slowly cook for a few more minutes until tender.
  4. Next add Venison/Beef and begin to brown the meat (if using venison, work fast as it is very lean and be easily overcooked).
  5. Remove from heat and transfer mixture to a Slow Cooker/Crock Pot. Add all remaining ingredients and mix thoroughly. Cover and cook on low for 4-6 hours or more until meat is tender, stirring periodically. Depending on your slow cooker, low can sometimes be too hot. If you notice after several hours your sauce is bubbling or burning around edges, turn heat down to warm. It should barely be at a constant simmer. The longer and lower the heat, the more tender your meat will be!
  6. Garnish with cilantro. Serve with Sweet Cornbread or on top of a baked potato.

See what other Food52ers are saying.

  • aargersi
  • Danielle Prewett
    Danielle Prewett

2 Reviews

aargersi January 26, 2012
I am skeered of those ghost chilis - and I am a chili head! You are a brave woman!
Danielle P. January 26, 2012
*be sure to wear gloves. It only takes one time of accidently rubbing your eyes to remember never to go without them again!